Simple Moroccan Chicken Tagine
Simple Moroccan Chicken Tagine Serves 6 to 8 1 to 2 preserved lemons (quartered and seeds removed)* 8 pasture-raised chicken thighs, skins removed, or 2 pounds jackfruit, roughly chopped 2 large yellow onions, minced 2 to 3 cloves garlic, diced ¼ cup minced fresh...Sage and Sweet Potato Gratin
Sage and Sweet Potato Gratin Serves 6 to 8 ¼ cup extra-virgin olive oil ¼ cup fresh sage leaves 1 tablespoon fresh thyme 1 tablespoon fresh rosemary 2 heads garlic, cloves removed and peeled 1 large yellow onion, finely chopped 2 cups coconut milk 1 cup vegetable...Pear and Sage Olive Oil Cake
Pear and Sage Olive Oil Cake Serves 8 to 12 FOR THE CAKE: ⅔ cup extra-virgin olive oil, divided 2 green pears, peeled and diced 2 tablespoons minced fresh sage 1 1/2 cups blanched almond flour Zest of 1 orange 1 cup xylitol 2 teaspoons baking powder Juice of 1 lemon...Miracle Noodle Cacio e Pepe
Miracle Noodle Cacio e Pepe Serves 2 2 packets Miracle Noodle spaghetti or shirataki spaghetti, prepared the Gundry way 1 tablespoon extra-virgin olive oil 1 shallot, minced 1½ teaspoons freshly cracked black pepper 1 tablespoon minced fresh rosemary ¼ cup warm...Herbed Lamb or Quorn Sauté over Macadamia Nut “Hummus”
Herbed Lamb or Quorn Sauté over Macadamia Nut “Hummus” Serves 8 to 10 as an appetizer, 4 to 6 as a main course FOR THE “HUMMUS”: 2 cups macadamia nuts, pine nuts, or a mixture of the two, soaked in water for at least 10 hours 3 cloves garlic Juice of 1 lemon ¼ cup...
About
Dr. Steven Gundry is a renowned heart surgeon and New York Times bestselling author of “The Plant Paradox” and “The Plant Paradox Cookbook.”